Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, rolled oats, sugar, baking powder, baking soda, and salt.
2. In a separate mixing bowl, whisk together the buttermilk, milk, eggs, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat. Once hot, ladle 1/4 cup of the pancake batter onto the skillet for each pancake.
5. Cook the pancakes for 2-3 minutes on each side, or until golden brown.
6. Serve the pancakes hot with your favorite toppings.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 150
Total fat: 5g
Saturated fat: 2g
Cholesterol: 55mg
Sodium: 350mg
Total carbohydrates: 22g
Dietary fiber: 1g
Sugars: 6g
Protein: 5g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Buttermilk can be substituted with regular milk or a non-dairy milk alternative.
- Rolled oats can be substituted with quick oats or oat flour.
- Sugar can be substituted with honey, maple syrup, or a sugar alternative.
Variations:
- Add 1/2 cup of fresh berries or chopped nuts to the batter for added flavor and texture.
- Substitute the vanilla extract with other extracts such as almond or coconut.
- Add 1/2 teaspoon of cinnamon or pumpkin pie spice to the batter for a fall-inspired twist.
Tips and tricks:
- Do not overmix the batter as this can result in tough and dense pancakes.
- Let the batter rest for 5-10 minutes before cooking to allow the oats to soften and absorb the liquid.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a 200°F oven while cooking the rest of the batter.
Storage instructions:
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave for 30-60 seconds or in a toaster oven until heated through.
Presentation ideas:
Stack the pancakes on a plate and drizzle with syrup or honey. Top with fresh berries, whipped cream, or chopped nuts.
Garnishes:
Fresh berries, whipped cream, chopped nuts, or powdered sugar.
Pairings:
Serve the pancakes with bacon, sausage, or scrambled eggs for a hearty breakfast.
Suggested side dishes:
Fresh fruit, yogurt, or a side of hash browns.
Troubleshooting advice:
- If the pancakes are too thick, add a little more milk to the batter to thin it out.
- If the pancakes are too thin, add a little more flour to the batter to thicken it up.
- If the pancakes are not cooking evenly, adjust the heat of the skillet or griddle.
Food safety advice:
Make sure to cook the pancakes thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Pancakes have been a popular breakfast food for centuries, dating back to ancient civilizations such as the Greeks and Romans. Oats were also a staple food in many cultures, including Scotland and Ireland.
Flavor profiles:
The Fluffy Oatmeal Pancakes are sweet and slightly nutty from the oats. The addition of vanilla extract adds a warm and comforting flavor.
Serving suggestions:
Serve the Fluffy Oatmeal Pancakes for breakfast or brunch with your favorite toppings and sides.
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